Dairy-Free Chicken Stir-Fry

Instructions

1. 1Cut the about 680 g of chicken breast into bite-sized pieces, about 2.54 cm cubes.
2. 2In a medium bowl, whisk together the 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon brown sugar, 1 teaspoon ginger, and 2 cloves of minced garlic until well combined.
3. 3Heat the 2 tablespoons of vegetable oil in a large 30.48 cm skillet or wok over medium-high heat until the oil shimmers, about 1 minute.
4. 4Add the cut chicken breast to the hot skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and reaches an internal temperature of 74°C.
5. 5Add the 2 cups of broccoli florets, 1 large diced bell pepper, and 1/2 diced medium onion to the skillet with the chicken. Cook for another 5-7 minutes, stirring frequently, until the vegetables are tender-crisp.
6. 6Pour the prepared sauce mixture over the chicken and vegetables in the skillet. Stir everything together and cook for 1-2 minutes more, until the sauce has thickened slightly and coats the ingredients.
7. 7Serve the chicken stir-fry immediately over the 4 cups of cooked rice.

Related Guides